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Chiles Rellenos (Mexican-Style Cheese-Stuffed Chiles)

Name: Chiles Rellenos (Mexican-Style Cheese-Stuffed Chiles)
Total time: 90 min
Yield: 4
Ingredients: For the Salsa Ranchera and Chilies:; 6 Poblano peppers; 2 pounds Roma tomatoes (1kg; about 6 medium); 1 small yellow onion (about 6 ounces; 170g), split in half, unpeeled; 2 to 3 serrano chilies; 6 medium cloves garlic, unpeeled; 1/2 cup (120ml) chicken stock or water; 1/2 cup loosely packed cilantro leaves and tender stems (1/2 ounce; 15g); 1 tablespoon (15ml) lard or vegetable oil; Kosher salt and freshly ground black pepper; For the Filling:; 1 tablespoon (15ml) lard or vegetable oil; 1 small onion (about 6 ounces; 170g), finely diced; 1 teaspoon (about 2g) dried oregano; 1/2 pound (225g) fresh Mexican chorizo or ground pork; Kosher salt and freshly ground black pepper; 10 ounces (285g) grated Jack, pepper Jack, Chihuahua, or cheddar cheese; 16 ounces (450g) if making smothered version (see note); To Fry:; 2 cups (475ml) vegetable oil; 4 large eggs, separated; 1 cup flour (5 ounces; 140g), divided

Prep Time

Cook Time

Total Time

1h 30m

This recipe for Chiles Rellenos features poblano peppers stuffed with a flavorful mixture of cheese, chorizo, and aromatic seasonings. The peppers are then fried to a golden crisp and served with a homemade Salsa Ranchera for a classic Mexican dish bursting with flavor and spice.

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Chiles Rellenos (Mexican-Style Cheese-Stuffed Chiles) Image

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Recipe Options

Ingredients

Servings: 4

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2 pounds Roma tomatoes (1kg; about 6 medium)

1 small yellow onion (about 6 ounces; 170g), split in half, unpeeled

2 to 3 serrano chilies

6 medium cloves garlic, unpeeled

1/2 cup (120ml) chicken stock or water

1/2 cup loosely packed cilantro leaves and tender stems (1/2 ounce; 15g)

1 tablespoon (15ml) lard or vegetable oil

Kosher salt and freshly ground black pepper

1 tablespoon (15ml) lard or vegetable oil

1 small onion (about 6 ounces; 170g), finely diced

1 teaspoon (about 2g) dried oregano

1/2 pound (225g) fresh Mexican chorizo or ground pork

Kosher salt and freshly ground black pepper

10 ounces (285g) grated Jack, pepper Jack, Chihuahua, or cheddar cheese; 16 ounces (450g) if making smothered version (see note)

2 cups (475ml) vegetable oil

4 large eggs, separated

1 cup flour (5 ounces; 140g), divided

Chiles Rellenos (Mexican-Style Cheese-Stuffed Chiles)

Ingredients

For The Salsa Ranchera And Chilies

For The Filling

To Fry

Steps

Nutrition Facts

Chiles Rellenos (Mexican-Style Cheese-Stuffed Chiles)

Ingredients

For The Salsa Ranchera And Chilies

For The Filling

To Fry

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Nutrition Facts